AN INVESTIGATION OF THE LEVELS OF N-NITROSODIMETHYLAMINE, APPARENT TOTAL N-NITROSO COMPOUNDS AND NITRATE IN BEER

被引：17
作者：
MASSEY, R
DENNIS, MJ
POINTER, M
KEY, PE
机构：
[1] Food Safety Directorate Food Science Laboratory, Ministry of Agriculture Fisheries and Food, Norwich
来源：
FOOD ADDITIVES AND CONTAMINANTS | 1990年 / 7卷 / 05期
关键词：
Apparent total N-nitroso compounds; Beer; N-nitrosodimethylamine; Nitrate;
D O I：
10.1080/02652039009373926
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Over 170 retail samples of beer have been analysed for N-nitrosodimethylamine (NDMA), apparent total N-nitroso compounds (ATNC) and nitrate. Levels of NDMA ranged from below 0.1 up to 1.2 μg/kg with a mean of 0.2 μg/kg. ATNC was detected in 42% of the samples in concentrations of up to 569 μg(N-NO)/kg. The levels of nitrate ranged from less than 0.2 up to 143 mg/kg with a mean of 16.8 mg/kg. There was no correlation between the amounts of NDMA and ATNC found in the retail beers. Samples taken during the course of fermentation showed that NDMA was unaffected by the bacterial reduction of nitrate which causes ATNC formation. HPLC studies using a photolysis/ chemiluminescence detector revealed that the ATNC in beer are highly polar species of as yet unknown identity. © 1990 Taylor & Francis Group, LLC.
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收藏
页码：605 / 615
页数：11
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